1 cup uncooked orzo 1/2 cup thinly sliced green onions 1/2 cup (2 ounces) crumbled feta cheese 1/4 cup chopped fresh dill 1 (19 ounce) can chickpeas (garbanzo beans) drained 3 T fresh lemon juice 1 1/2 T Extra-Virgin Olive Oil 1 T Cold Water 1/8 t Salt 2-3 tsp Minced Garlic
'My salvation and honor depend on God; He is my rock, my refuge.' Psalm 62:7
Instructions
Created on March 13th, 2007
cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water, drain.
combine pasta, onions, cheese, dill, & chickpeas in a large bowl, tossing gently to combine.
combine juice & remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture. toss gently to coat. Yield: 4 servings (serving size 1 1/4 cups) You can serve immediately... but I think it tastes the best when it's sat in the refrigerator for a couple hours or a day to get really cold and marinate... you can serve with pita bread (i like wheat pita) and extra feta cheese crumbled on top....how ever you like also - using fresh dill tastes so much better than dried dill) ENJOY THE SUNSHINE AND THE ORZO!